Ngā hua rapu - "Aroma"

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  1. 1
    Anl̀isis de las caracters̕ticas del vino segn͠ su fabricacin̤

    Anl̀isis de las caracters̕ticas del vino segn͠ su fabricacin̤

    Ngā marau:
    Anl̀isis de las caracters̕ticas del vino segn͠ su fabricacin̤
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  2. 2
    Rum aroma descriptive analysis

    Rum aroma descriptive analysis

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    Rum aroma descriptive analysis
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  3. 3
    Anl̀isis sensorial , (vino)

    Anl̀isis sensorial , (vino)

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    Anl̀isis sensorial , (vino)
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  4. 4
    Impact of grape varieties on wine distillates flavour

    Impact of grape varieties on wine distillates flavour

    Ngā marau:
    Impact of grape varieties on wine distillates flavour
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  5. 5
    Wine Making Workshop

    Wine Making Workshop

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    Wine Making Workshop
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  6. 6
    El beneficio post cosecha de cacao fino de aroma. [Parte 1]

    El beneficio post cosecha de cacao fino de aroma. [Parte 1]

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    El beneficio post cosecha de cacao fino de aroma. [Parte 1]
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  7. 7
    El beneficio post cosecha de cacao fino de aroma. [Parte 2]

    El beneficio post cosecha de cacao fino de aroma. [Parte 2]

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    El beneficio post cosecha de cacao fino de aroma. [Parte 2]
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  8. 8
    El beneficio post cosecha de cacao fino de aroma. [Parte 3]

    El beneficio post cosecha de cacao fino de aroma. [Parte 3]

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    El beneficio post cosecha de cacao fino de aroma. [Parte 3]
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  9. 9
    El beneficio post cosecha de cacao fino de aroma. [Parte 4]

    El beneficio post cosecha de cacao fino de aroma. [Parte 4]

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    El beneficio post cosecha de cacao fino de aroma. [Parte 4]
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  10. 10
    Los tanques cilindro-cn̤icos y el tiempo de guarda de la cerveza

    Los tanques cilindro-cn̤icos y el tiempo de guarda de la cerveza

    Ngā marau: “…Proceso de maduracin̤ del aroma…”
    Los tanques cilindro-cn̤icos y el tiempo de guarda de la cerveza
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  11. 11
    Improvement of soluble coffee aroma using an integrated process of supercritical CO2 extraction with selective removal of the pungent volatiles by adsorption on activated carbon

    Improvement of soluble coffee aroma using an integrated process of supercritical CO2 extraction with selective removal of the pungent volatiles by adsorption on activated carbon

    Ngā marau:
    Improvement of soluble coffee aroma using an integrated process of supercritical CO2 extraction with selective removal of the pungent volatiles by adsorption on activated carbon
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  12. 12
    Mťodos estads̕ticos en la evaluacin̤ sensorial de bebidas de caf̌

    Mťodos estads̕ticos en la evaluacin̤ sensorial de bebidas de caf̌

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    Mťodos estads̕ticos en la evaluacin̤ sensorial de bebidas de caf̌
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  13. 13
    Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

    Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

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    Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates
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  14. 14
    Cacao en grano , requisitos de la calidad de la industria del chocolate y del cacao

    Cacao en grano , requisitos de la calidad de la industria del chocolate y del cacao

    Ngā marau:
    Cacao en grano , requisitos de la calidad de la industria del chocolate y del cacao
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  15. 15
    Underwater Bearings-Only Passive Target Tracking Using Estimate Fusion Technique

    Underwater Bearings-Only Passive Target Tracking Using Estimate Fusion Technique

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    Underwater Bearings-Only Passive Target Tracking Using Estimate Fusion Technique
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  16. 16
    Characterization of cachaȧ and rum aroma

    Characterization of cachaȧ and rum aroma

    Ngā marau:
    Characterization of cachaȧ and rum aroma
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